CAPOCOLLO OF THE SPICY CARDINAL FROM ABOUT 1.5 KG
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
From the exciting traditional and intense flavor, in the typical white paper.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
The cup of Parma IGP is one of the top products of this land.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.
Prepared with selected meats of Italian ham, with captivating shape, seasoned in cotton canvas, the Golfetta is a unique and authentic pleasure, with an inimitable taste.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
Produced from the fesa obtained from adult bovine thighs and then salted.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
The Pulcinella box has meats and typical cheeses of excellent quality.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
The perfect box for spicy lovers.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
It comes from beef from the famous breed of the same name native to the Japanese region Kobe.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.